Sausages in dough "Daisies"
Votes: 2
Time: 2 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 743, total fat 35 G., saturated fats 16 G., proteins 22 G., carbohydrates 86 G., fiber 3 G., cholesterol 133 mg, sodium 692 mg, sugar 13 G.
Calories 743, total fat 35 G., saturated fats 16 G., proteins 22 G., carbohydrates 86 G., fiber 3 G., cholesterol 133 mg, sodium 692 mg, sugar 13 G.
"As a kid, I loved those fluffy, round buns with a sausage in the center," shares Molly Yeh. "But recently, I saw these adorable flower-shaped sausage rolls on Instagram and instantly fell in love! They're essentially a bunch of sausage rolls stuck together in a dough ball. They're so cozy because the dough is really soft and slightly sweet. In memory of those buns I loved as a kid, I decided to add a little mustard to this dough for a zesty flavor."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 3/4 cups (385 g) bread flour, plus extra for dusting
- 1/4 cup (50 g) granulated sugar
- 2 tsp mustard powder
- 2 and 1/4 tsp (6 g) instant yeast
- 2 teaspoons coarse salt
- 3/4 cup (178 ml) warm water
- 1 tbsp. yellow mustard
- 1 large egg
- 1/4 cup (50 g) refined coconut oil at room temperature (soft, not melted)
- Neutral vegetable oil
- 4 large Vienna sausages, beef (or 8 hot dog sausages)
- 1 large egg
- 1 tbsp mustard seeds
- Any mustard to your taste
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Cooking the dish according to the recipe:
- Place the bread flour, sugar, mustard powder, yeast, and salt in the bowl of a stand mixer and mix. Combine the water, yellow mustard, and egg in a liquid measuring cup. Add the liquid mixture and coconut oil to the dry ingredients and knead into a dough.
- Attach the dough hook to the mixer and knead for 7-10 minutes, scraping down the sides of the bowl. Form the dough into a ball and transfer it to a greased bowl. Cover with plastic wrap or a kitchen towel and let it rest on the counter until it rises by half, about 1 hour. Turn the dough out onto a floured surface and divide it into 4 pieces (or 8 if using regular-sized sausages).
- Line a baking sheet with parchment paper. Roll out each piece of dough and wrap a sausage in it. Cut each wrapped sausage into 6 pieces and arrange them in a flower shape on the baking sheet. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 30 minutes.
- Preheat oven to 190°C.
- Beat the remaining egg in a small bowl and brush the buns with it, then sprinkle with mustard seeds. Bake for 25–30 minutes and serve warm with Chinese hot mustard.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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